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Friday, May 6, 2011

bangude ghassi -mackerel fish curry

I am almost sure that 50% of the mackerel fish caught in the sea comes to our house, as long as I remember there has to be bangude ghassi at home every week.My mom just loves mackerel,she had made it so many times that I think she makes the best bangude ghassi(this my opinion only).

I remember my brother once asked me to send him Mackerel fish curry recipe, I was like "he must be joking", Iam sure he thought that there is some kind of magic masala powder he can just sprinkle over the fish and bangude ghassi will be ready.I sent him the recipe anyways. He never spoke about it again.

The ingredients

10 long red chillies (roasted)

5 small red chillies (roasted)

2 tsp corainder seeds(roasted)

1/4 tsp cumin seeds (roasted)

1 tsp black pepper (roasted)

1/4 tsp fenugreek seeds (roasted)

5 green chillies

1/4 cup chopped onion

1/2 cup fresh coconut

1/4 tsp ajwain (optional)

6 to 7 cloves garlic (with skin)

1 1/2 inch ginger

1 tsp turmeric powder

15 curry leaves

1 big lemon size tamarind

salt to taste

1 1/2 kg mackerel fish

Method
1. Put all the above ingredients (except fish, curry leaves and salt), into the mixer jar ,add water and grind ,the paste should not be very fine.

2. Cut mackerel fish to 2 pieces, if its a big fish cut to 3 pieces.

3.Add curry leaves and salt on the fish.

4.Now pour the ground masala paste on the fish.Add 3 cups of water (less water if you want a thicker gravy)

5. Mix the fish and masala ,as shown below ,try not to use spoon to mix the fish and masala. Keep the vessel on medium flame and cover and cook, when the gravy comes to boil add seasoning.

for seasoning

7 to 8 cloves of garlic with skin

2 tbsp oil

method: crush garlic with oil and sprinkle over the fish curry when the gravy comes to a boil.

hey vani,i messaged you few days back :) i have opened a facebook page exclusively for cherie's stolen recipes the link is https://www.facebook.com/home.php#!/pages/Cheries-stolen-recipes/201809789853854?sk=wallplease join if you are interested :)

hi anonymoussorry for the late reply...yes iam sure about the chillies...10 red chillies are the long ones..they are for the color..the other 5 red chillies are the small ones...they are for spice and you can adjust green chillies to ur taste(we like our food spicy)....basically yes coconut quantity is less....this is almost like puli munchi(gravy without coconut)...its very tangy because of the tamarind...follow the recipe as it is (coz my mom is very famous for the bangude ghassi-u cannot go wrong) u can reduce green chillies if u want.Charishmasorry again for the late reply

Hiyou will get measuring cups in any supermarket...iam sure you have Lulu supermarket in Kuwait..will get there for sure,if you don't then try out Homecenter and homestore, iam pretty positive that you will find the cups in Lulu supermarketcharishma

Hi Anonymous...this is how we have been making bangude ghassi in our house.....iam not claiming its authentic,,,,i do not think there are any strict rules in cooking...whatever suits your taste buds is the right way to go....we like green chillies in our bangude ghassi...and this the way we are going to continue....people can exclude green chillies by all means... :) have a nice day..

Hi....yes garlic has to be added while grinding.....and for seasoning too you have to add crushed garlic with oil seperately ...i have mentioned it separately in the end of the post ....sorry if you got little confused...hope it turns out well for you...just let me know...cherie

My mom uses jharghe da oodu, a spice which is soaked in water overnight and then, she uses the water, which has a tangy taste to it, instead of tamarind. I don't know it's scientific name, it's scare, and we get it from our ancestral house in Nitte, Karkala. It's dried much like kokum, but it's something else.

about me

Stolen words
"No one who cooks, cooks alone.Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks in the past, the advice and menus of cooks in the present and the wisdom of cookbook writers"